Recipe details

Pasta with U.S. Chuck Roll and Vegetables


• 200 g. Penne pasta

• 200 g. U.S. Chuck Roll 

• 100 g. butter

• 10 Cherry tomatoes

• 1 Onion, cut into wedges

• 1 Clove garlic

• 1/2 Eggplant

• 1 Cup cooking cream

• Pinch of salt

• 1 tablespoon tomato paste

• 1 cup grated mozzarella cheese

• 1 cup Parmesan cheese


• Green basil


1. Boil pasta only in water and salt (without adding vegetable oil); leave until completely cooked. Cool and set aside.

2. Add butter to a skillet on heat; when butter melts, add chopped Chuck Roll. Wait until pink color of meat disappears, then add onion wedges, garlic and cherry tomatoes. When tomatoes’ color darkens, add diced eggplant to mixture. When eggplant is cooked, add cooking cream, tomato paste and salt: bring to a boil. Stir in cooked pasta; stir and add mozzarella cheese. Serve with Parmesan cheese. Garnish with green basil and cherry tomatoes.